Driftwood Oven offers a vibrant slice of pizza paradise with airy, sourdough crusts and creatively crafted pies that keep locals coming back for more.
"California-influenced baker’s style pizzas are the core of Neil Blazin’s sourdough shop in Lower Lawrenceville. He and his team offer square and round pies, plus Roman-style cuts of pizza ranging from classics to seasonal options such as corn and peach. Over the years, Blazin has expanded Driftwood Oven into a full-fledged bakery, with high-quality bread, bagels, and sweets. The menu also includes hefty sandwiches, salads, and snacks. Seating is limited." - Melissa McCart, Hal B. Klein
"Driftwood Oven is a family-friendly venue known for its good sourdough pies." - Missy Frederick
"Driftwood’s executive chef-owner Neil Blazin prides himself on ethically sourcing ingredients for his pizzeria. The sourdough in the crust is made with 100 percent organic whole grains. The fresh meats for toppings come from local Goodness Grows Farm, and the mozzarella, ricotta, and provolone are from 100 percent grass-fed cattle at Caputo Brothers Creamery. All these ingredients make for amazing pies, sliced into Roman square cuts or classic triangles. Try one of the house pies like the bianca or pepperoni, or opt for a specialty topping combo like peach and corn." - Briana L White
"Driftwood Oven, a destination for naturally leavened pizza and pastries."
"Driftwood Oven (Pittsburgh) is one of the nominees for America's best new restaurants." - ByAndrew Knowlton
